I baked these cookies yesterday, and they turned out really nice. It was the first time I tried baking cookies with 2 colours, but they look and taste really nice!
Here is the recipe:
I got 27 cookies (of which some didn't turn out perfect) out of this recipe, eventhough the book says 36.
225 g butter, soft
115 g fine sugar
325 g flour, plus some extra
1 tablespoon cocoa powder
1 teaspoon vanilla essence
1. Prepare 2 baking trays. Mix the butter and sugar untill you have a light mixture. Take half of this mixture and put it in a different bowl, and mix 150 g flour and the cocoa powder through it. Stir the vanilla essence through the other half of the mixture and use a siff to add 175 g flour to this. Make a dough out of both mixtures.
2. Prepare your working area with some flour, so your dough doesn't stick. Rol out both pieces of dough to form rectangles of approximately 20 x 28 cm. Put the chocolate dough on a sheet of baking paper and put the vanilla dough on top of it. Carefully roll up the dough from the long side, using the baking paper as a help. Wrap the dough in the baking paper and leave it in the refridgerator for at least 1 hour, so it can get stiff.
3. Preheat the oven to 180 degrees Celcius/gas oven setting 4. Take the dough out of the baking paper and cut slices from it. Put the cookies onto the baking trays and bake them for 10 - 15 minutes, untill they are gold-brownish. Leave the cookies to cool for 2 minutes and then put them on a tray to cool down further.
I translated this recipe from the book 'Bakken - de beste recepten uit de hele wereld' written by Lisa Scargo.